zucchini-flower-pasta-with-salted-ricotta_550x358
zucchini-flower-pasta-with-salted-ricotta_550x358

ZUCCHINI FLOWER AND SALTED RICOTTA PASTA

  ,

July 17, 2015

Ingredients

Serves 4

15 zucchini flowers, stamen removed

1/3 cup Bertolli Light in Taste Olive Oil

4 cloves garlic, sliced

Zest of 1 lemon

3 tblsp chopped parsley

2 tblsp chopped mint

150g salted ricotta

320g spaghetti

Method

1. Cut the zucchini off the flower and then slice the zucchini in half. Peel the flowers in half and set aside.

2. Place a pot of water onto boil and add in a couple of tablespoons of salt. Cook the pasta until aldente and drain reserving a cup of the pasta water and keeping the pasta hot.

3. Into a large deep frying pan add in the Bertolli Light in Taste Olive Oil and then fry the garlic until golden.

4. Remove the garlic from the pan and add in the halved zucchini pieces and fry until golden, add in the flowers, lemon zest, salt and pepper and then the pasta with some of the pasta water , toss the pasta with the zucchini and flowers and serve with shaved salted ricotta.

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